Potato Cakes Iii
Crispy, golden, and bursting with flavor, these homemade Potato Cakes III are a comforting upgrade on classic mashed potatoes. Made with fluffy russet potatoes, a touch of butter, and a hint of garlic, these tender cakes are perfectly balanced with fresh green onions and a light crunch from a golden sear. The addition of a beaten egg and flour creates a dough-like texture, making these potato patties easy to shape and fry to perfection. Ready in just 35 minutes, this recipe is a fantastic way to repurpose leftover mashed potatoes or level up your side dish game. Serve them warm with toppings like sour cream or applesauce for a delightful treat that's perfect for brunch, dinner, or as an appetizer.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Butter
- 0.25 cup Milk
- 0.5 cup All-purpose flour
- 1 large Egg
- 3 stalks Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 4 tablespoons Vegetable oil
Instructions
Peel and dice the russet potatoes into evenly sized chunks. Place them in a large pot filled with salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Mash them until smooth using a potato masher or fork.
Add the butter, milk, salt, pepper, and garlic powder to the mashed potatoes. Mix well to combine, then allow the mixture to cool slightly.
Chop the green onions finely and fold them into the cooled potato mixture.
Crack the egg into a small bowl and beat it lightly. Add the beaten egg to the potato mixture and stir until fully incorporated.
Gradually add the flour to the potato mixture, stirring until a dough-like consistency forms. The mixture should be firm enough to hold its shape when formed into patties.
Divide the potato mixture into 8 equal portions. Shape each portion into a round, flat cake approximately ½ inch thick.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the potato cakes into the skillet, working in batches if necessary.
Fry the potato cakes for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent the cakes from burning.
Transfer the cooked potato cakes to a plate lined with paper towels to drain any excess oil.
Serve the potato cakes warm, garnished with additional green onions or your favorite toppings, such as sour cream or applesauce.
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 36.3 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 18.3 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 336 mg | 26% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 7109 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
